All Inclusive Master Program

5-Week Program, Italy (English)

WEEK 1 – Artisan Breads & Hearth Baking

Bread and pizza have always represented the unique nature of Italian culinary. Under the supervision of master bakers and pizza-makers among the best in Italy, attendees will learn preparing a wide range of core traditional Italian breads, pizzas and bakery products; from the simplest to the most complex. Whether in conventional or hearth baking ovens, participants will reproduce textures and flavours that evade most chefs today.

WEEK 2 – Pasta Foundation & Evolution

Pasta has become a recurring item on restaurant menus across the globe, regardless of restaurant orientation. For the consumer, pasta is a healthy and tasty menu item, and for chefs it represents considerable profits and a dish that has no limitations, making it always easy and flexible. Each day offers complete hands on lessons where students will learn regionalism, understand where pasta comes from, and therefore be able to choose suitable condiments and sauces for any pasta they use. The course covers all the distinctive preparations: dried pasta, stuffed fresh pasta, gnocchi, rice and risottos. All dishes will be proposed by comparing the traditional version of the recipe with the creative reinterpretation of the Chef, to make them even tastier and more pleasing aesthetically. This week is a colourful buffet of one of Italy’s most prized menu items.

WEEK 3 – Italian Cuisine – Tradition & Creativity

Italian cuisine is characterised by a unique and distinctive style, which includes an amazing variety of dishes, products and technique. Every dish is only as good as the raw ingredients that are used to construct it. For every chef to be a Master in their own field, and to innovate on tradition, they must first understand where a particular plate, a particular taste, or a particular ingredient comes from. Understanding the concept of regionalism in Italian cuisine is vital to understand where a particular product in Italy comes from and therefore how that product is used to create menu items. As well as understanding the truths and myths about Italian food, participants are able to combine culinary training with cultural history making them better chefs and more skilled culinarians.

WEEK 4 – Italian Pasticceria – Pastry & Dessert

Italian artisan pastry is known worldwide for its raw ingredients strongly related to the culture of the territories from which they were born. This results in a confectionery known worldwide for exceptional selection of forms and tastes. Under the guidance of Master Pastry Chefs among the best in Italy, attendees will learn how to prepare some of the best and most famous desserts of the Italian pastry tradition; from the simplest to the most complex, the key to success is in the method and use of products and equipment of excellence. This is a unique program that concentrates on both traditional and innovative flavour combinations, and culminates into an impressive display of artistry.

WEEK 5 – Artisan Gelato

Italian gelato is definitely a synonym for Italian food and style. This is why the demand for traditional gelato is continuously growing and becoming an increasingly profitable business opportunity all over the world. Under the guidance of the best Master Gelato Makers in Italy, attendees will learn how to prepare primary Italian Gelato flavours. From the most traditional to the most innovative, the key to success is in the method and use of top-quality ingredients.

EURO 10,500 per person (twin share accommodation and evening meals included)

YOUR 5-WEEK ITINERARY INCLUDES:

• *All expenses including meals and accommodation from your time of Arrival until Departure. Meals on weekends are not included
• Private transfers to and from our closest train station or Airport to your hotel (decided by Manuelina Culinary at the time of booking confirmation)
• 25 lunches
• 26 Dinners
• All wine and bottled water during meal times
• Theoretical and Practical lessons by Manuelina Culinary and its team including all associated expenses
• Complete course Manual written by Italy’s Master Chefs with all theory and recipes included
• Certificate of Completion
• Pasta Machine
• Personalised Chef’s Kit of Authentic Italian utensils
• **5 Weeks inclusive study in Italy
• ***35 nights’ accommodation, complete board, all inclusive of week day meals
• ****Chef’s Jacket by Manuelina Culinary

Job Placements in Italian Restaurants are available to suitable candidates. Please enquire via email.

TERMS AND CONDITIONS

A deposit of 1000 EURO is required upon reservation.
This deposit is refundable minus a 200 EURO administration fee until 90 days prior to the commencement date for
change of mind.

50% of the remaining is due 120 days before commencement date.

The balance is due 90 days before commencement date.